Meat Pizza Pepperoni Stack (Print Version)

A crustless meat base layered with mozzarella, pepperoni, and herbs for a satisfying low-carb dish.

# What You'll Need:

→ Meat Base

01 - 1.1 lb ground beef (80/20 fat ratio)
02 - 1 large egg
03 - 2 tbsp grated Parmesan cheese
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp dried oregano
07 - ½ tsp salt
08 - ½ tsp black pepper

→ Toppings

09 - 7 oz shredded mozzarella cheese
10 - 3.5 oz sliced pepperoni
11 - ½ cup pizza sauce (sugar-free if low carb)
12 - ½ tsp dried oregano
13 - 1 tbsp chopped fresh basil (optional)

# How to Make It:

01 - Preheat oven to 400°F. Line a baking tray or pizza pan with parchment paper.
02 - In a mixing bowl, blend ground beef, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper until just mixed, avoiding overworking.
03 - Evenly press the meat mixture onto the prepared tray to form a round base approximately ½ inch thick.
04 - Bake for 12 to 15 minutes until browned and most fat is rendered. Blot excess grease with paper towels and drain as necessary.
05 - Spread pizza sauce evenly over the cooked meat base, layer shredded mozzarella, then arrange pepperoni slices on top. Sprinkle with dried oregano.
06 - Return to oven and bake for an additional 8 to 10 minutes until cheese is melted and bubbly.
07 - Broil for 1 to 2 minutes to achieve a golden cheese crust, if desired.
08 - Remove from oven, sprinkle with fresh basil if using, allow to cool for 3 to 5 minutes, then slice and serve.

# Expert Advice:

01 -
  • It's pizza night without the guilt or the carb crash afterward.
  • The whole thing comes together in 40 minutes, including time to let it cool enough to slice.
  • That first bite hits all the pizza cravings—melted cheese, spicy pepperoni, savory beef—with zero compromise.
02 -
  • The beef base has to be fully cooked before you add the toppings, or the cheese will be done but the bottom will still taste raw—I learned this the hard way.
  • Don't use pre-shredded mozzarella if you can avoid it; the anti-caking agents keep it from melting into that gooey dream.
  • If your oven runs hot, check it at 7 minutes—every oven is different and burnt cheese is a tragedy.
03 -
  • Use a meat thermometer to check that the beef base hits 71°C (160°F) inside before you add toppings—it's the only way to guarantee food safety without overcooking.
  • If your mozzarella isn't melting into that perfect bubbling layer, your oven might not be hot enough or the cheese is too cold; let it sit on the counter for a couple minutes after you shred it.
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